Iron-Rich Lentil and Vegetable Soup

Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 6 to 8 minutes until the vegetables begin to soften.

Stir in the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

Add the rinsed brown lentils, crushed tomatoes, and low-sodium vegetable broth to the pot. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25 to 30 minutes, or until the lentils are completely tender and fully cooked.

Remove the lid and stir in the baby spinach and fresh lemon juice. Simmer uncovered for 2 to 3 minutes until the spinach is wilted and tender.

Season with salt to taste. Ladle the hot soup into bowls and serve warm.